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My daily mission is to provide action-oriented recommendations and how-to's on low-waste living, sustainable style, non-toxic beauty, responsible travel, and adventurous allergy-friendly home cooking.

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Coconut Ginger Cauliflower Pork (Paleo, Soy-Free, Gluten-Free) | GrokGrub.com

Coconut Ginger Cauliflower Pork

Food

Coconut Ginger Cauliflower Pork (grain free, soy free, paleo) | GrokGrub.comSomething about this Scallion and Coconut Rice with Pork recipe snagged my attention and wouldn’t let it go. But cauliflower is a great low-carb substitute for rice in my opinion, so I made that upgrade happen in my version: Coconut Ginger Cauliflower Pork. The result was a steaming, fragrant, savory bowl of real food deliciousness. I enjoyed it for dinner and again for a late-night snack, but it would be great as an unconventional breakfast, as well. It’s a streamlined, single-skillet preparation and makes quite enough for two.

Coconut Ginger Cauliflower Pork
 
Author: Grok Grub
Prep time:
Cook time:
Total time:
Serves: 2
This simple one-skillet dish combines cauliflower and pork with ginger, coconut milk, scallions and black sesame seeds for an easy Asian-inspired dinner.
Ingredients
  • 5 large scallions
  • 1 lb ground pork
  • 1 small cauliflower
  • 1 tbsp coconut oil
  • 2 tsp <a href=”http://www.amazon.com/gp/product/B005J8DT0Q/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B005J8DT0Q&linkCode=as2&tag=grokgrcom-20&linkId=FM6RFLDJ6BKDHTOD”>fish sauce</a><img src=”http://ir-na.amazon-adsystem.com/e/ir?t=grokgrcom-20&l=as2&o=1&a=B005J8DT0Q” width=”1″ height=”1″ border=”0″ alt=”” style=”border:none !important; margin:0px !important;” />
  • 1 2-inch ginger root, peeled
  • 2 cloves garlic
  • 1/2 cup coconut milk
  • 3/4 tsp salt
  • Black sesame seeds
Instructions
  1. Melt the coconut oil in a large skillet over medium heat. Add the ground pork, and cook a few minutes until beginning to brown.
  2. Grate the ginger and mince the garlic, add to the pork. Stir in the fish sauce and salt, then cook, stirring frequently, until the meat is no longer pink.
  3. Roughly chop the cauliflower, coarsely shred in a food processor (or dice manually) then add to the meat mixture.
  4. Stir in the coconut milk and cook, stirring occasionally) until cauliflower is softened, about 10 minutes.
  5. Finely chop the scallions, add to the skillet and cook for 2 minutes, stirring.
  6. Transfer to a serving bowl, top with black sesame seeds and enjoy warm.
 

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